Rougets à la Marseillaise (Red Mullets, Marseilles Style)

Ingredients

• red mullets
• 100 grammes chopped onion
• 2 décilitres oil
• 400 grammes tomatoes
• a point of crushed garlic
• a pinch of saffron
• 10 grammes salt
• 3 grammes pepper
• 4 décilitres fumet de poisson
• bouillabaisse croûtes

Instructions

1. Cook 100 grammes of chopped onion in 2 décilitres of oil in a sautoir.
2. Add 400 grammes of tomatoes cut in quarters, a point of crushed garlic, a pinch of saffron, 10 grammes of salt, 3 grammes of pepper and 4 décilitres of fumet de poisson.
3. Score the red mullets and arrange them in the sautoir.
4. Cook briskly over a full fire, covered.
5. Dress the mullets on bouillabaisse croûtes.
6. Reduce the cooking liquid and pour it over them.